Add the cream cheese, marshmallow fluff, and powdered sugar to a mixing bowl. Use a hand mixer (or your stand mixer) to beat everything together until smooth.
Using a spoon or rubber spatula, stir in the cranberries, pecans, orange zest, and orange extract.
Cover with plastic wrap and chill the dip for 30 minutes.
Transfer the dip to a serving bowl and top with extra cranberries, pecans, and orange zest if desired. I like to serve this dip with Walkers Shortbread cookies, vanilla wafers, or your favorite cookie for dipping.
Notes
This dip makes about 2 cups, yielding 8 servings that are 1/4 cup each.
I prefer pecan chips because the pecan pieces are smaller. If you can't find them, chopped pecans work fine. Just chop or smash them up a bit to make smaller pieces.